Churro Crusted Deep Fried Ice Cream

It starts frozen, but doesn't stay that way.

Ice cream is formed tight, frozen hard enough to survive impact.

Because once it hits heat, everything moves fast.

Then comes the coating.

Crushed churros, cinnamon sugar, a little crunch layered in.

Not soft textured.

Built to fry into something crisp enough to hold the melt inside.

The ball is sealed.

No gaps.

No weak spots.

It drops.

Hot oil hits instantly.

The outside locks in, turning golden and crisp while the inside softens, but doesn't

collapse.

That balance, that's everything.

Then the finish.

Chocolate drizzle.

Maybe caramel.

Just enough to add shine without breaking the crust.

And then the moment.

The crack.

Shell breaks.

Ice cream starts to melt.

Steam meets cold.

Cold inside.

Fast transition.

That contrast, that's the loop.